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Learn How You Can Plan and Develop Preventive Control Food Safety and Food Defense Plans

All food facilities registered with the United States Food and Drug Administration (FDA) must comply with the requirements under the Food Safety Modernization Act (FSMA) to develop and implement a preventive control food safety plan. The plan must include a hazard analysis, allergen analysis, factory profile, recall plan, food defense plan, supply chain controls, process preventive controls, sanitation preventive controls and other items. The plan must be reviewed and approved by a preventive controls qualified individual (PCQI) and it must be validated.

The company’s responsibility under FSMA is to assure that the plan is implemented, verified and validated. However, for most companies, the deadline for plan development and implementation has passed.

Many individuals, responsible for the development of the company preventive control food safety plan, have attended a PCQI training course only to be confused. Join this session, where food safety expert Dr. John Ryan, PCQI, will cover plan development of the preventive control food safety plan and that of the food defense plan. This is a chance for a company team to attend a planning session and to work collectively to develop the company’s preventive control food safety and food defense plans.

Session Objectives

This session will cover:

The new FDA FSMA preventive control plan and requirements

How to develop a company system to satisfy the FDA and control food safety in your operation

The supplier control requirements

How working collectively helps in developing a company’s preventive controls plan

Where to find all appropriate planning forms

How can you relieve your planning frustrations

Session Highlights

This session will discuss:

FDA FSMA preventive control planning

Food defense planning

Supplier controls

Allergen analysis

Sanitation preventive controls

Recall planning

Factory profiling

Session Agenda

Food safety system costs

FSMA basics

FDA’s criteria for selecting food facilities for inspection

Defining and controlling processes

HARPC: Practical design and implementation

Diagram and operation

Setting objectives

System planning

Flowchart symbols

FDA food safety plan builder

Food defense

Food mitigation strategies to protect food against international adulteration

Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary...
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